Mycoses · 2026
Taste Dysfunction in Oral Candidiasis: Impact of Candida Carriage and Hyphal Presence.
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Park Younjung, Jung Hyo-Jung, Hwang Sin Hye, Cho Eunae Sandra, Ahn Hyung-Joon
Аннотация
BACKGROUND: Taste dysfunction is a common symptom of oral candidiasis; however, its underlying mechanisms remain unclear.
OBJECTIVES: This study aimed to determine whether Candida albicans carriage, particularly its hyphal phenotype, is associated with impaired taste sensitivity.
PATIENTS/METHODS: Fifty-seven participants were divided into three groups: noncarriers (n = 20), carriers without hyphae (n = 20), and carriers with hyphae (n = 17). Tongue biofilm samples were collected for Candida culture and smear tests. Salivary flow rates were measured, and taste sensitivity was assessed using standardised taste strips. Carriers underwent topical fluconazole treatment, and post-treatment taste sensitivity was re-evaluated.
RESULTS: Carriers exhibited reduced sensitivity to sweet and bitter tastes, with an additional decline in umami sensitivity among those with hyphae. In addition, both unstimulated and stimulated salivary flow rates were significantly lower in Candida carriers than in noncarriers. Topical fluconazole treatment resulted in a marked reduction in hyphae and significant improvement in taste sensitivity.
CONCLUSIONS: This study revealed differences in salivary flow and taste sensitivity between noncarriers and Candida albicans carriers. The presence of hyphal forms was strongly associated with greater impairment in taste function. Improvement following antifungal therapy suggests that hyphal invasion may play a key role in the pathogenesis of taste dysfunction in oral candidiasis.
OBJECTIVES: This study aimed to determine whether Candida albicans carriage, particularly its hyphal phenotype, is associated with impaired taste sensitivity.
PATIENTS/METHODS: Fifty-seven participants were divided into three groups: noncarriers (n = 20), carriers without hyphae (n = 20), and carriers with hyphae (n = 17). Tongue biofilm samples were collected for Candida culture and smear tests. Salivary flow rates were measured, and taste sensitivity was assessed using standardised taste strips. Carriers underwent topical fluconazole treatment, and post-treatment taste sensitivity was re-evaluated.
RESULTS: Carriers exhibited reduced sensitivity to sweet and bitter tastes, with an additional decline in umami sensitivity among those with hyphae. In addition, both unstimulated and stimulated salivary flow rates were significantly lower in Candida carriers than in noncarriers. Topical fluconazole treatment resulted in a marked reduction in hyphae and significant improvement in taste sensitivity.
CONCLUSIONS: This study revealed differences in salivary flow and taste sensitivity between noncarriers and Candida albicans carriers. The presence of hyphal forms was strongly associated with greater impairment in taste function. Improvement following antifungal therapy suggests that hyphal invasion may play a key role in the pathogenesis of taste dysfunction in oral candidiasis.